Chicken Bicol Express

5 from 5 reviews


  • 700g thigh fillet or chicken fillet, cut into cubes (I used a mixture of both)
  • 8 pieces finger chilies sliced
  • 2 cloves garlic, minced
  • 1 white onion, chopped
  • 1 tbsp cooking oil
  • 1 tbsp shrimp paste
  • 1 450g can of coconut cream
  • salt or fish sauce to taste
  • bird’s eye chili, optional


  1. Heat oil in a wok or a skillet.
  2. Sauté garlic and onion until onion becomes translucent.
  3. Add chicken pieces and cook until brown.
  4. Add shrimp paste and pour in coconut cream. Bring to a boil and lower down heat to simmer.
  5. Simmer chicken for about 20-30 minutes or until cooked and sauce is reduced.
  6. Add the chili peppers and bird’s eye chili.
  7. Simmer for about 1 minute. Season with fish sauce or salt, if needed.
  8. Serve with lots of steamed (red) rice.